Jr Sous Chef - Indian

IHCL
Full time Full day
Hyderabad
Job Responsibilities









  • To look after the function of the executive chef in his absence



  • To approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchen



  • Responsible for all food production in the area assigned to him



  • Responsible for overall food cost control without affecting standards and procedures as laid out by the management



  • To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision



  • Responsible for the preparation of mis-en-place at all stations



  • Responsible for maintaining all attendance records



  • To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported



  • To keep wastage of food to the minimum at all stages of food production



  • To maintain and enforce such systems and methods in the area of F&B production as laid down by the management



  • To ensure that employees in the department conform to house rules and policies of the Hotel



  • To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel



  • To initiate the performance evaluation of his subordinate staff



  • To ensure that the main kitchen and all the satellite kitchens are clean at all times



  • To ensure that employees in the department conform to hygiene and sanitation practices



  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department



  • To keep abreast with the competition by conducting periodic competition and market surveys



  • To facilitate the timely pick-up of food orders placed by the service staff



  • To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas



  • To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:



  • Responsibility for food and service made available for the staff in the cafeteria

  • To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning

  • To develop standard procedures for new tasks and changed conditions

  • To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards

  • To co-ordinate pest control operations for all the kitchens

  • To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items









Job Requirements










  • To look after the function of the executive chef in his absence



  • To approve requisitions from stores for stations assigned and in the executive chef’s absence, for the entire kitchen



  • Responsible for all food production in the area assigned to him



  • Responsible for overall food cost control without affecting standards and procedures as laid out by the management



  • To account for the usage, consumption, spoilage and control of food stuff produced and stored under his supervision



  • Responsible for the preparation of mis-en-place at all stations



  • Responsible for maintaining all attendance records



  • To recommend the periodic purchase of special items, orders of canned and dried fruits, dried food items both domestic and imported



  • To keep wastage of food to the minimum at all stages of food production



  • To maintain and enforce such systems and methods in the area of F&B production as laid down by the management



  • To ensure that employees in the department conform to house rules and policies of the Hotel



  • To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel



  • To initiate the performance evaluation of his subordinate staff



  • To ensure that the main kitchen and all the satellite kitchens are clean at all times



  • To ensure that employees in the department conform to hygiene and sanitation practices



  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department



  • To keep abreast with the competition by conducting periodic competition and market surveys



  • To facilitate the timely pick-up of food orders placed by the service staff



  • To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas



  • To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:



  • Responsibility for food and service made available for the staff in the cafeteria

  • To ensure that prescribed cleaning formulae are being used to maintain highest possible standards of cleaning

  • To develop standard procedures for new tasks and changed conditions

  • To co-ordinate with the receiving manager for checking of the equipment in order to ensure conformity with specified/ expected standards

  • To co-ordinate pest control operations for all the kitchens

  • To make conscious and continuous efforts to develop local suppliers to substitute imported/ expensive items

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